Summer Dish You’ll Love: Arugula and Chickpea Salad

If you guys are anything like me, you're totally loving light, cool salads during these hot summer months, right? Well we were able to exclusively snag another one for you from celeb chef Michael Symon, who teamed up with Dannon Oikos Greek Yogurt to create this unique- dish featuring chickpeas, grapes and fresh dill. You'll love how the cool, creamy Greek yogurt-based dressing pairs so well with the peppery arugula, savory chickpeas and juicy grapes. Think of it as your new bikini salad.

INGREDIENTS:

3 cups baby arugula, loosely packed

19 oz. can chickpeas (1 lb. 3 oz.), rinsed and drained

1/2 small red onion (1 cup loosely packed), sliced very thinly

1 cup red seedless grapes, cut in half if they are large

1 cup Dannon Oikos Plain Greek Nonfat Yogurt

1 1/2 tablespoon chopped fresh dill

Juice of 1 large lemon

2 tablespoon milk

Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. In a small bowl, soak the sliced red onion in ice water for 5 minutes then drain and set aside. This will take away the raw onion flavor and also crisp it up.
2. In a large mixing bowl, combine the arugula, chickpeas, red onion, and grapes. Set aside.
3. In a medium bowl, whisk together the remaining ingredients, including Dannon Oikos Plain Greek Nonfat Yogurt and give it a taste. Check for seasoning here, adding more salt and pepper, if necessary.
4. Spoon some of the dressing on the arugula mixture, tossing to lightly coat everything then serve immediately. The unused dressing can be stored in the refrigerator for up to 3 days.